IHOP Buttermilk Pancakes
Breakfast
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (see notes)
1 egg
1 teaspoon vanilla
2 tablespoons butter melted
3 tablespoons granulated sugar
Directions
In a large bowl whisk together flour, baking powder, baking soda and salt.
in a small bowl whisk together egg and buttermilk, then add vanilla and whisk until combined. Add the wet ingredients to the dry ingredients and mix just until combined. Add in melted butter and sugar and mix just until combined.
Heat a skillet or griddle on medium low. Melt a little butter in the pan.
Drop about 1/3 cup batter onto hot skillet, forming a 5-inch circles. Cook until bubble start to form and come to the surface about golden brown. Gently flip and continue to cook another 1-2 minutes more minutes.
Serve with pats of butter and syrup.
Notes
Buttermilk-Just add 1 tablespoon of white vinegar or lemon juice per 1 cup of milk. Let it set for 10 minutes, stir and you have a great substitute for buttermilk.
Don't overmix the batter, minimal strokes here.
Don't press down on your pancakes after you flip them, they will become denser instead of airy.
Do not double flip your pancakes.
These were really good. Hudson and Campbell liked them. Recipe is barely enough for the 4 of us.
Nutrition
Calories: 282
Total Fat: 8g
Saturated Fat: 5g
Trans Fat: 0
Cholesterol: 65mg
Sodium: 911mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 13g
Protein: 8g